Dairy Farmers of Canada

Caribbean Chicken

Our dietitians' favourite

This recipe is taken from the 1983 Milk Calendar. The unusual combination of fruit and chicken makes a light main course that's rich in taste.

  • Prep: 15 min
  • Cooking: 50 min - 55 min
Yields 4 - 6 servings
caribbean chicken

Ingredients

  • 3-4 lbs (1.5-2 kg) chicken cut into bite size pieces
  • 2 tbsp (30 mL) butter
  • 2 1/2 cups (625 mL) Milk
  • 1 large onion sliced
  • 3-4 tbsp (45-60 mL) all-purpose flour
  • 3-4 tbsp (45-60 mL) butter
  • 1 large ripe fresh mango peeled and sliced or 1 cup (250 mL) fresh or canned peaches sliced
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/2 tsp (2 mL) ground ginger
  • 3 tbsp (45 mL) dark rum (optional)
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Preparation

In a large casserole, sauté chicken in 2 tbsp (30 mL) butter. Cover chicken pieces in milk; add onion slices.

Cover and bake in a 350 °F (180 °C) oven for 45 min or until chicken is tender; remove chicken and keep warm; reserve milk.

Melt butter in a large saucepan; blend in flour and cook for 2 min. Gradually add milk and whisk until smooth. Cook over low heat, stirring constantly until thickened about 5 minutes.

Add fruit, seasonings, rum and chicken; heat an additional 10 min and serve.

Tips

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Nutritional information

Per serving
Energy: 318 Calories
Protein: 28 g
Carbohydrate: 16 g
Fat: 14 g
Fibre: 1.1 g
Sodium: 519 mg

Top 5 Nutrients

(% DV*)
Calcium: 14 % / 152 mg
Niacin: 42 %
Selenium: 45 %
Vitamin B12: 45 %
Vitamin B6: 32 %